Squares with cream cheese and dulce de leche

Squares with cream cheese and dulce de leche

INGREDIENTS
1 sachet of gelatin powder (7 g)
1/4 t (60 ml) water
2 packages of softened cream cheese (8 oz / 250 g each)
2/3 t (160 ml) sweetened condensed milk (Eagle Brand type)
2/3 t (160 ml) cream 35%
1/2 c. (2 ml) vanilla
3/4 t (180 ml) of dulce de leche
1 1/2 t (375 mL) crumbled vanilla wafers (about 45 whole wafers)
1/3 t (80 mL) unsalted butter, melted


PREPARATION
1. In a small saucepan, sprinkle the gelatin over the water. Let stand 5 minutes. Cook over low heat, stirring, 2 minutes or until gelatin is dissolved. Book.

2. In a large bowl, using an electric mixer, beat the cream cheese until smooth. Stir in concentrated milk, cream and vanilla. Pour 1 1/2 t (375 ml) of this mixture into a bowl and add the dulce de leche and 3 tbsp. to tab (45 ml) of the reserved gelatin preparation. Cover and refrigerate 30 minutes or until filling begins to set. In the meantime, add the rest of the gelatin mixture to the rest of the cream cheese mixture. Cover and let stand at room temperature.

3. Meanwhile, in a bowl, mix the crumbled wafers with the butter until the mixture is moistened. Squeeze the wafer preparation into the bottom of a 9 "(23 cm) square baking pan lined with parchment paper. Refrigerate 15 minutes or until crust is firm.

4. Using a small spoon, place the dulce de leche filling on the crust alternately with the cream cheese filling. Using a knife, combine them into scrolls to give a marbled effect. Gently bang the mould a few times on the counter to smooth the surface. Refrigerate overnight or until garnish has set. Cut into squares. (The squares will keep for up to 3 days in the refrigerator.)



A good thing

For a perfectly uniform marbled effect, place the cream cheese and dulce de leche cheese preparations on the crust in small amounts rather than in large spoonfuls.